Learn how to make delicious milk kefir and cultured vegetables by adapting traditional fermentation for today's needs. Feed your «gut garden» to grow good microbes and improve health and well-being.
Kefir grains ferment milk into a tart, thicker consistency filled with vital natural probiotics — less solid than yogurt but much more probitic-potent. Probiotic-rich vegetables are fermented with a starter culture (no vinegar), resulting in slightly sour, crunchy, tasty goodness wonderful as a side dish, snack or probishot. ;)
Milk kefir and kefir cheese are terrific in smoothies, fruit bowls, breakfast parfaits and dips. Popular probiotic vegetables include a palate-pleasing Flu-Prevention Kraut and options that go beyond sauerkraut such as basil, garlic cherry tomatoes, dill carrots and more.
Taste samples and receive a detailed 35-page guidebook with instructions and easy, flavourful recipes to nourish you and your family. Creating your own probitic food is easy, fun and nutritious!
With an investment of $49 (plus GST), give yourself the gift of «food medicine» to benefit from a stronger immune system, better digestion, enchanted well-being, increased energy, clarity and inspiration.
Join Shirley Bodnarchuk for an informative, tasty class and become a probifoodie!
With her training background, teaching how to make probitic food is a joy for Shirley! Growing up on a farm, she learned the value of eating natural, wholesome food. Today she continues to share what she has learned and test-driven herself to lift energy around and within.
Register online at: EnergyLift.ca/probiclass.html